SNAZZY! French “Baked” Eggs

This French classic is usually an egg, in a ramekin baked in the oven for 15 minutes but it only takes 4 minutes in your pressure cooker!

The French tradition of en Cococotte says that you can use either cream or cheese with these little delicacies. I took some liberties with the ingredients to show you how flexible this recipe can be. Have fun with the flavors and combinations or follow the French tradition and make this with Ham, Gruyere cheese or Creme Fraiche and a sprinkle of Chives in the end.You are only limited by your imagination, here are a few I thought up with the ingredients I had on-hand, plus the classic at the end.

The glasses used in this recipe are heat-proof shot glasses designed for drinking hot espresso coffee (which should only be used at LOW pressure). Do not use glassware that is not specifically designed to resist heat in your pressure cooker! If you cannot find this type of shot glass, you can use cups, ramekins, or any other heat-proof container for your pressure cooker.

Prepare the pressure cooker by adding one cup of water and the trivet and set aside. Prepare the ramekins by adding a drop of olive oil in each and rubbing the bottom and sides. Then, lay a slice of preferred meat or vegetable.

Break an egg and drop it into the ramekin. Add sliced cheese, or cream, of choice.

For a soft egg yolk, cover tightly with tin foil (to keep the extra hot steam from having direct contact with the egg) for a hard fully-cooked yolk leave uncovered. Place ramekins in the steamer basket and lower into pressure cooker.

Close and lock the lid. Set the pressure level to LOW. Turn the heat up high and when the pan reaches pressure, lower the heat and count 4 minutes cooking time at LOW pressure.

When time is up, release pressure.

Remove the ramekins carefully and serve immediately on a little plate or saucer.

Ciao Melba, I had to disable copy & paste for this website because a Pressure Cooking mailing list was copying all of my recipes and adding them to their archives without citing the source or my permission!

However, at the very bottom of this page (after the comment box) there is a green link called “Print Friendly” where you can print or save the page as a PDF file.

This was the first dish I tried (along side a hard boiled egg) in my Kuhn Rikon pressure cooker this week; it turned out great! I did have to put it back on to pressure a coupl minutes to cook it a little longer; it came up pressure much quicker than I anticipated! I started with boiled water in the bottom of my cooker—love it! Made the Carnitas today–another winner!

Nanc, thanks for telling us about your successes! Yes, you are right. If you start with boiling water instead of room temperature water the cocottes will need more time. Remember, the food in the cooker is also cooking WHILE the cooker is coming up to pressure!

Hi Laura,
What size eggs do you use?
I found I had to pretty much double the time for these. About 8 minutes all up. And still they were only soft yolks. This was what I was after but…! My normal altitude correction is about 15%.
Room temperature eggs and water. 5L KR. The only thing I can think of is that you use much smaller eggs than I do. My eggs are nominally 60g. I weighed the ones left in the pack and they ranged from 58 to 66g

Good point. I used the 90 ml glasses from the Duralex Provence range.http://www.duralex.com/?fond=rubrique&id_rubrique=32
They are virtually indestructible, but the glass is a little on the thick side. My sister is still using my mother’s. Bought in the 1950s. Mine are more recent.

My other half, at best doubtful about eggs, has now placed these firmly off the menu, so I probably won’t get the chance to experiment enough to work out the right parameters.

Cheers Greg.
PS. Not sure why, but sometimes I get a formatting bar, including a link option, and sometimes I don’t. This time I didn’t, so I just pasted the URL.

Yes, unfortunately, while using accessories there is a wide variation in size and materials (add that to the variety of pressure cookers, pressures and altitudes) and the challenge for perfect results is even greater. I hope to remove at least some of these factor in the future.

I’m in the early stages of designing my own pressure cooker accessory set. No dates or even manufacturer yet, but I have some early designs and we’re talking to metallurgy companies in Italy and India. Hopefully, once I can get the cookbook launch out of the way we can get some movement on the set!

The ultimate goal is not to just sell accessory sets, but write recipes with the cooking times that match the size and material of the set. Maybe by then, your better half will be ready to try these eggs again.

Ciao,

L : )

P.S. The formatting bar only displays for forum posts. It shouldn’t matter but unfortunately comments and forums are segregated into separate systems even if they’re part of the same package using the same database.

I’ve been using well-buttered half pint wide mouth canning jars to cook eggs en cocotte lately, with 2 refrigerated medium to large eggs per jar, plus additional ingredients which are usually cold, too. For easier eating, I like to shred or dice the meat before adding it to the buttered jar.

Covered with foil, they take 10 minutes on Low pressure to cook in my Instant Pot Duo electric pressure cooker. If I don’t add a glug of heavy cream before cooking, the egg whites are softly cooked, with yolks that are warm & runny when punctured. If I add cream, the whites have turned from clear to white, but have not set very much – after a slight stir, the whites combine with the cream to become saucy.

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Hi. I tried this using Le Creuset ramekins and the timing was waaay off. Just a heads up to anyone doing the same. I’d say they needed more like 10 mins. I put them back in twice over after finding them uncooked each time!

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